Chicken, Chickpea and Couscous Soup

For a unique take on soup, try this creation, which places couscous—dressed with Kalamata olives, fresh lemon juice and parsley—at the bottom of the bowl, and then ladles the hot broth over it.

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Cal/Serv:
408

Yields:
10

Prep Time:
0
hours
35
mins

Total Time:
1
hour
10
mins

Ingredients

1/4
small bunch fresh dill

4
bone-in chicken breast halves

6
carrots

4
celery stalks

2
medium onions

10
c.
low-sodium chicken broth or water

Kosher salt and pepper

1
package couscous

3/4
c.
pitted kalamata olives

1/4
c.
fresh lemon juice

1/2
c.
fresh flat-leaf parsley

2
can chickpeas

Directions

Tie the dill together with a piece of twine or thread and place in a large pot along with the chicken, carrots, celery and onions. Add enough broth to cover (adding water if the broth isn't enough); bring to a boil. Reduce heat, add 1½ tsp salt and ½ tsp pepper, and simmer until the chicken is cooked through, 20 to 25 minutes.

Meanwhile, cook the couscous according to package directions. Fluff with a fork and fold in the olives, lemon juice and parsley.

Discard the dill from the soup. Transfer the chicken to a bowl and, when cool enough to handle, shred the meat, discarding the skin and bones.

Stir the chicken and chickpeas into the soup and simmer until heated through, about 3 minutes. Spoon the couscous into bowls and top with the soup.

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